D. P. Forero, C. E. Orrego, D.G. Peterson, C. Osorio. :
Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chem. 2015, 169, 85-91.ISSN: 0308-8146
N.Conde-Martínez, D.C. Sinuco, C. Osorio. :
Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour. Food Chem. 2014, 157 (3), 356-363. ISSN: 0308-8146
J. L. Villacrez, J. G. Carriazo, C. Osorio. :
Microencapsulation of Andes Berry (Rubus glaucus Benth.) aqueous extract by spray-drying. Food Bioprocess Tech. 2014, 7 (5), 1445-1456. ISSN: 1935-5130.
N. Conde-Martínez, A. Jiménez, M. Steinhaus, P. Schieberle, D.C. Sinuco, C. Osorio. :
Key aroma volatiles compounds of gulupa (Passiflora edulis Sims fo edulis) fruit. Eur. Food Res.Tech. 2013, 236 (6), 1085-1091. ISSN: 1438-2377.
C. M. Urruchurto, J. G. Carriazo, C. Osorio, S. Moreno, R. A. Molina. :
Spray-drying for the preparation of Al-Co-Cu pillared clays: a comparison with the conventional hot-drying method. Powder Tech., 2013, 239, 451-457.
D. C. Sinuco, M. Steinahus, C. Osorio, P. Schieberle.:
Quantitation of the odour active compounds in Andes berry (Rubus glaucus Benth) fruit by using the molecular sensory approach. Eur. Food Res.Tech. 2013, 236 (2), 373-378.
L. Santacruz, C. Osorio, M.L González-Miret, F. J. Heredia. :
Application of tristimulus colorimetry in the stability assessment of anthocyanin-rich extracts from Colombian tropical fruits. Vitae, 2012,19 (suplemento I), S93-S95. ISSN 0121-4004.
L. Santacruz, J. G. Carriazo, O. Almanza, C. Osorio. :
Anthocyanin composition of wild tropical Colombian fruits and antioxidant activity measurement by electron paramagnetic resonance spectroscopy. J. Agric. Food Chem. 2012, 60 (6), 1397-1404. ISSN: 0021-8561.
C. Osorio, N. Hurtado, C. Dawid, T. Hofmann, F. J. Heredia-Mira, A. L. Morales. :
Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth) fruits. Food Chem. 2012, 132 (4), 1915-1921. ISSN: 0308-8146.
C. J. Márquez, A. M. Jiménez, C. Osorio, J. R. Cartagena. :
Volatile compounds during the ripening of Colombian soursop (Annona muricata L. cv. Elita). Vitae, 2011, 18(3), 245—250. ISSN: 0121-4004.
M. S. Franco, S. J. Morantes, C. P. Cordero, F. Aristizabal, C. Osorio. :
Cytotoxic labdane diterpenoids from hexane fraction of Croton stipuliformis stem bark. Vitae, 2011, 18(2), 173—182. ISSN: 0121-4004.
K. Jaramillo, C. Dawid, T. Hofmann, Y. Fujimoto, C. Osorio.:
Identification of antioxidative flavonols and anthocyanins in Sicana odorifera fruit peel. J. Agric. Food Chem. 2011, 59 (3), 975-983. ISSN: 0021-8561.
A. M. Jiménez, C. A. Sierra, F. J. Rodríguez-Pulido, M. L. González-Miret, F. J. Heredia, C. Osorio. :
Physicochemical characterisation of gulupa (Passiflora edulis Sims.fo edulis) fruit from Colombia during the ripening. Food Res. Int. 2011, 44 (7), 1912—1918. ISSN: 0963-9969
I. A. González, C. Osorio, A. J. Meléndez-Martínez, M. L. González-Miret, F. J. Heredia. :
Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern. Int.J. Food Sci. Tech. 2011, 46 (4), 840—848. ISSN: 0950-5423
C. Osorio, J. G. Carriazo, H. Barbosa. :
Thermal and structural study of guava (Psidium guajava L.) powders obtained by two dehydration methods. Quim. Nova. 2011, 34 (4), 636—640. ISSN: 0100-4042
C. Osorio, D. P. Forero, J. G. Carriazo. :
Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Res. Int. 2011, 44 (5), 1174—1181.
D. Gutiérrez, D. C. Sinuco, C. Osorio. :
Caracterización de los compuestos volátiles activos olfativamente en uchuva (Physalis peruviana L.). Rev. Colomb. Quim. 2010, 39 (3), 389-399.
C. Osorio, B. Acevedo, S. Hillebrand, J. Carriazo, P. Winterhalter, A. L. Morales. :
Microencapsulation by spray-drying of anthocyanin pigments from corozo (Bactris guineensis) fruit. J. Agric. Food Chem. 2010, 58 (11), 6977-6985. ISSN: 0021-8561.
J. Barrios, C. P. Cordero, F. Aristizabal, F. J. Heredia-Mira, A. L. Morales, C. Osorio. :
Chemical analysis and screening as anticancer agent of anthocyanin-rich extract from uva caimarona (Pourouma cecropiifolia Mart.) fruit. J. Agric. Food Chem. 2010, 58 (4), 2100-2110.
D. C. Sinuco, M. Steinhaus, P. Schieberle, C. Osorio. :
Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening. Eur. Food Res. Technol. 2010, 230 (6), 859-864.
M. Steinhaus, D. Sinuco, J. Polster, C.
Osorio, P. Schieberle.
. :
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. J. Agric. Food. Chem. 2009, 57(7), 2882-2888.
F.A. Ramos, Y. Takaishi, Y. Kashiwada, C. Osorio, C. Duque, R. Acuña, Y. Fujimoto. :
Ent-3,4-seco-labdane and ent-labdane diterpenoids from Croton stipuliformis (Euphorbiaceae). Phytochemistry. 2008, 69, 2406-2410.
M. Steinhaus, D. Sinuco, J. Polster, C. Osorio, P. Schieberle. :
Characterization of the aroma-active compounds in pink guava (Psidium guajava L.) by application of the aroma extract dilution analysis. J. Agric. Food Chem., 2008, 56 (11), 4120-4127.
C. Osorio, M. S. Franco, M. P. Castaño, M. L. González-Miret, F. J. Heredia, A. L. Morales. :
Colour and flavour changes during osmotic dehydration of fruits. Innov. Food Sci. Emerg. Techn. 2007, 8 (3), 353-359.
F. Ramos, Y. Takaishi, K. Kawazoe, C. Osorio, C. Duque, R. Acuña, Y. Fujimoto, M. Sato, M. Okamoto, T. Oshikawa, S. U. Ahmed. :
Immunosuppressive diacetylenes, ceramides and cerebrosides from Hydrocotyle leucocephala. Phytochemistry 2006, 67, 1143—1150.
C. Osorio, M. Alarcón, C. Moreno, A. Bonilla, J. Barrios, C. Garzón, C. Duque. :
Characterization of odor-active volatiles in Champa (Campomanesia lineatifolia R & P.). J. Agric. Food Chem., 2006, 54, 509—516.
W. Sakane, N. Hara, Y. Fujimoto, Y. Takaishi, R. Acuña, C. Osorio, C. Duque. :
Cupaniol, a new branched polyprenol, from Cupania latifolia. Chem. Pharm. Bull., 2005, 53, 1037—1039.
Romero-Frías, A; Murata, Y., Simões-Bento, J. M; Osorio, C.:
(1R,2S,6R)-Papayanal: A new male-specific volatile compound released by the guava weevil Conotrachelus psidii (Coleoptera: Curculionidae). Biosci. Biotechnol. Biochem. 2016, 80, 848-855.
M. C. Otálora, J. G. Carriazo, L. Iturriaga, C. Osorio, M. A. Nazareno.:
Encapsulating betalains from Opuntia ficus-indica by ionic gelation. Pigment chemical stability during storage of beads. Food Chem. 2016, 202, 373-382.
D. P. Forero, Ch. Masatani, Y. Fujimoto, E. Coy-Barrera, D. G. Peterson, C. Osorio.:
Spermidine derivatives in lulo (Solanum quitoense Lam.) fruit: sensory (taste) versus biofunctional (ACE-inhibition) properties. J. Agric. Food Chem. 2016, 64 (26), 5375-5383.
J. M. García, L. J. Prieto, A. Guevara, D. Malagón, C. Osorio.:
Chemical studies of yellow tamarillo (Solanum betaceum Cav.) fruit flavor by using molecular sensory approach. Molecules. 2016, 21 (12), 1729-1739.
C. T. Cuadrado-Silva, M. A. Pozo-Bayón, C. Osorio.:
Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach. Eur. Food Res. Technol. 2017, 243 (1), 1-10.
C. T. Cuadrado-Silva, M. A. Pozo-Bayón, C. Osorio.:
Targeted metabolomic analysis of polyphenols with antioxidant activity in Sour Guava (Psidium friedrichsthalianum Nied) fruit. Molecules, 2017, 22(1),11-20.
J. M. García, P. C. Narváez, F. J. Heredia, A. Orjuela, C. Osorio.:
Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage. Food Chem. 2017, 228 (1), 7-13.
Z. Sánchez-Reinoso, C. Osorio, A. Herrera.:
Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterisation of microencapsulates. Powder Technology, 2017, 318, 110-119.
P. Esquivel, A. Orjuela, M. Paes Barros, C. Osorio.:
Potential opportunities and challenges for research collaboration with Latin America in agriculture and food science. J. Agric. Food Chem. 2017, 65, 8096¿8098.
D. P. Forero, J. Carriazo, C. Osorio.:
Effect of different drying methods on morphological, thermal, and biofunctional properties of lulo (Solanum quitoense Lam.) fruit powders. Drying Technol. 2016, 34 (9), 1085-1094.
F. L. Moreno, M. X. Quintanilla-Carvajal, L. I. Sotelo, C. Osorio, M. Raventós, E. Hernández, Y. Ruiz.:
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract. J. Food Eng., 2015, 166, 64-71.
M. C. Otálora, J. G. Carriazo, M. Nazareno, L. Iturriaga, C. Osorio.:
Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cladode mucilage and maltodextrin as encapsulating agents. Food Chem., 2015, 187, 174-181.
A. Romero-Frias, J. M. Simões-Bento, C. Osorio.:
Chemical signaling between guava (Psidium guajava L., Myrtaceae) and the guava weevil (Conotrachelus psidii Marshall). Revista Fac. Ciencias B. -UMNG 2015, 11 (1), 102-113. http://revistas.unimilitar.edu.co/index.php/rfcb/article/view/384/163
M. Graça Dias; B. Olmedilla-Alonso; D. Hornero-Méndez; A. Z. Mercadante; C. Osorio; L. Vargas-Murga; A. J. Meléndez-Martínez:
A comprehensive database of carotenoid contents in Ibero-American foods. A valuable tool in the context of functional foods and the establishment of recommended intakes of bioactives. J. Agric. Food Chem., 2018, 66 (20), 5055-5107.
M. C. Otálora; J. G. Carriazo; C. Osorio; M. A. Nazareno.:
Encapsulation of cactus (Opuntia megacantha) betaxanthins by ionic gelation and spray drying: A comparative study. Food Res. Int. 2018, 111, 423-430.
J. M. García; D. Giuffrida; P. Dugo; L. Mondello; C. Osorio:
Development and characterisation of carotenoid-rich microencapsulates from tropical fruit by-products and yellow tamarillo (Solanum betaceum Cav.). Powder Technol. 2018, 339, 702-709.
M. C. Otálora; H. de J. Barbosa; J. E. Perilla; C. Osorio; M. A. Nazareno.:
Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: gummy candies. LWT-Food Sci. Technol. 2019, 103, 222-227. (ISSN: 0023-6438). DOI: 10.1016/j.lwt.2018.12.074.
D. Martín; C. Osorio; D. Sinuco.:
Flavoromics approach to differentiate three edible Tacsonia (Passifloraceae) fruit species. Eur. Food Res. Tech. 2018, 244 (4), 695-703.
D. Giuffrida; M. Zocalli; A. Arigó; F. Cacciola; C. Osorio Roa; P. Dugo; L. Mondello.:
Comparison of different analytical techniques for the analysis of carotenoids in Tamarillo (Solanum betaceum Cav.). Arch. Biochem. Biophys. 2018, 646, 161-167
J. C. Rosero; S. Cruz Sanchez; C. Osorio; N. Hurtado:
Analysis of phenolic composition of byproducts (seeds and peels) of avocado (Persea americana Mill.) cultivated in Colombia. Molecules. 2019, 24 (17), 3209-3227. Doi: 10.3390/molecules24173209
J. Avellaneda; M. Díaz; E. Coy-Barrera; D. Rodríguez; C. Osorio:
Rose volatile compounds allow the design of new control strategies for the western flower thrips (Frankliniella occidentalis). J. Pest Sci. 2021,94 (1), 129-142. Doi: 10.1007/s10340-019-01131-7
N. Córdoba; F. L. Moreno; C. Osorio; S. Velásquez; Y. Ruiz.:
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods. Food Res.Int. 2021, 141, 110141. Doi: 10.1016/j.foodres.2021.110141
F. A. Tomás-Barberán; C. Osorio:
Advances in health-promoting food ingredients. J. Agric. Food Chem. 2019, 67 (33), 9121-9123.
M. Inga; J. M. García; A. Aguilar-Galvez; D. Campos; C. Osorio:
Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening. Cyta-J. Food Sci. 2019, 17, 494-500.
Diana Martín; Coralia Osorio:
Identification of aroma-active volatile compounds in Pouteria sapota fruit by aroma extraction dilution analyses (AEDA). Quimica Nova. 2019, 42 (6), 607-610. DOI: 10.21577/0100-4042.20170369
N. Córdoba, F. L. Moreno, C. Osorio, S. Velásquez, M. Fernández-Alduenda, Y. Ruíz-Pardo:
Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics. LWT, Food Science & Technology, 2021, 145, 111363. Doi: 10.1016/j.lwt.2021.111363.
A. L. Alarcón,; L. M. Palacios; C. Osorio; P. C. Narváez; F. J. Heredia; A. Orjuela; D. Hernanz:
Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (¿panela¿) obtained via different processing technologies. Food Chem. 2021, 340, 128183 Doi: 10.1016/j.foodchem.2020.128183
N. Linares-Devia, J. Arrieta-Escobar, Y. Baena, A. Orjuela, C. Osorio.:
Development and characterization of emulsions containing ground seeds of Passiflora species as biobased exfoliating agents. Cosmetics 2022, 9, 15. https://doi.org/10.3390/cosmetics9010015
N. Córdoba; L. Pataquiva; C. Osorio; F. Moreno; Y. Ruíz:
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee. Scientific Reports. 2019, 9, 8440-8452. https://doi.org/10.1038/s41598-019-44886-w
N. Ramírez-Nieto; Y. Baena; C. Osorio:
Caracterización fisicoquímica de emulsiones O/W a partir de uchuva (Physalis peruviana) como ingrediente para la industria alimenticia. Información Tecnológica, 2019, 30 (3), 147-156. http://dx.doi.org/10.4067/S0718-07642019000300147.
M. C. Niño, L. Reddivari, C. Osorio, I. Kaplan, A. M. Liceaga.:
Insects as a source of phenolic compounds and potential health benefits. Journal of Insects as Food and Feed. 2021, 7(7), 1077-1087 10.3920/jiff2020.0113
J. Martínez-Girón, C. Osorio, L. E. Ordoñez-Santos:
Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes). Food Science and Technology International, 2021,28(6)-535-544 Doi: 10.1177/10820132211025133.
J. M. García-Chacón, E. Tello, E. Coy-Barrera, D. G. Peterson, C. Osorio.:
Mono-n-butyl malate-derived compounds from camu-camu (Myrciaria dubia) malic acid: The alkyl-dependent antihyperglycemic-related activity. ACS Omega 2022, 7 (43), 39335-39346. doi: 10.1021/acsomega.2c05551
M. Osorio; F. L. Moreno; E. Hernández; A. Filomena-Ambrosio; C. Osorio; Y. Ruiz:
Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics. LWT-Food Science and Technology, 2024, 191, 115662. Doi: 10.1016/j.lwt.2023.115662
J. García-Chacón; F. J. Rodríguez-Pulido; F. J. Heredia; M. L. González-Miret; C. Osorio.:
Characterization and bioaccessibility assessment of bioactive compounds from Camu-camu (Myrciaria dubia) powders and their food applications. Food Research International, 2024, 176, 113820.https://doi.org/10.1016/j.foodres.2023.113820.
M. Inga; I. Betalleluz-Pallardel; G. Puma-Isuiza; L. Cumpa-Arias; C. Osorio; J. Del C. Valdez-Arana; C. Vargas de la Cruz.:
Chemical analysis and bioactive compounds from agrifood by-products of Peruvian crops. Frontiers in Sustainable Food Systems. 2024, 8,1341895. Doi: 10.3389/fsufs.2024.1341895. ISSN: 2571-581X
J. García-Chacón; D. P. Forero; D. G. Peterson; C. Osorio:
Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit. Journal of Food Bioactives, 2023, 21, 55-61. https://doi.org/10.31665/JFB.2023.18339.
A. Jarvis, J. Gallo-Franco, J. Portilla, B. German, D. Debouck, M. Rajasekharan, C. Khoury, A. Herforth, S. Ahmed, J. Tohme, E. Arnaud, C. D. Golden, C. Dawid, S. de Haan, F. DeClerck, E. J. M. Feskens, V. Fogliano, G. Fritz, C. Hald, R. Hall, R. Hart, A. Henry, S. Huang, D. Hunter, B. Imanbaeva, A. J. Lowe, N. J. Turner, G. Jia, E. Johnson, G. Kalaiah, S. Karboune, S. Klade, G. Rae La Cerva, V. Lal, A. A. Levy, T. Longvah, M. Maeda-Yamamoto, P. Minnis, M. Nuti, M. Octavio, C. Osorio, L. Pawera, S. Peter, R. Prasad, C. Quave, H-Y. Shapiro, S. Sreeman, W. Srichamnong, R. Steiner, M. Turdieva, T. Ulian, T. van Andel, R. Wang, L. Weissgold, J. Yan, J. de la Parra:
Periodic Table of Food Initiative for generating biomolecular knowledge of edible biodiversity. Nature Food, 2024, https://doi.org/10.1038/s43016-024-00941-y
J. M. García-Chacón; J. C. Marín-Loaiza; C. Osorio:
Camu-camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian fruit with biofunctional properties-A Review. ACS Omega, 2023, 8 (6), 5169-5183. https://doi.org/10.1021/acsomega.2c07245
M. A. Díaz; C. Osorio,; E. Coy-Barrera; D. Rodríguez:
Semiochemicals associated with the Western Flower Thrips attraction: A systematic literature review and meta-analysis. Insects. 2023, 14, 269. https://doi.org/10.3390/insects14030269
